Table Scraps: An Evaluation of Plate Waste in Restaurants

Abstract

Food waste is an increasingly important consideration for foodservice providers and their customers. This research investigates the volume of plate waste and the important sources of that waste in a restaurant. A novel approach was taken to determine the contribution to waste of individual menu items. A comprehensive framework for this analysis proves an effective and practical approach. The authors find that portion size and plate composition are important factors. Other factors can also contribute to plate waste in specific cases. The framework developed in this research provides an opportunity to identify these factors and make managerial changes.

KEYWORDS:

• foodservice
• food waste
• plate waste
• portion size
• revenue management